Ingredients
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1 lb Lamb tenderloins or loins
1 1/2 Tsp dried peppercorns, crushed (1/4 tsp/ml freshly ground)
1 Tbsp fresh rosemary (or 1 tsp/5 ml dried)
2 Tbsp chopped fresh mint (optional)
2 Cloves garlic, minced
2 Tbsp dry sherry or red wine vinegar
1 Tbsp light soy sauce
Directions
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Place lamb in shallow dish.
In small bowl, combine peppercorns, rosemary, mint, garlic, sherry and soy sauce; mix well and pour over lamb.
Cover and marinate at room temperature for 30 minutes or refrigerate for at least 1, or up to 6, hours.
Remove from marinade.
Broil or grill over hot coals 3 to 4 minutes for tenderloins; 6 minutes for loins or until meat is still pink inside, turning once or twice.
Cut diagonally into thin slices.